Celery Root Puree

Chef at work
Celery Root Puree makes a great base for salmon and seasonal vegetables
Wild troll caught king salmon with celeriac & potato puree, sauteed kale and squash, carrot & thyme beurre blanc.

Makes approximately 8 ½-cup servings

6 qt Water

1 Cup Milk

1 Lemon

2 Celery roots, about 1 1/2 pounds each

1 Onion, peeled and chopped

3 Tbsp European style unsalted butter

Finely ground sea salt to taste

  1. Bring water, milk and lemon to a boil.
  2. Peel the tough outer skin from the celery roots and cut the white flesh into 1-inch cubes while the liquids are coming to a boil.
  3. Add celery root and onion to liquids; simmer for 1 hour.
  4. Strain celery root and onion but reserve liquid.
  5. Puree vegetables in a food processor while adding butter and ½ cup reserved liquid.
  6. Cool puree until needed.

Chef Bill often adds fresh herbs and mashed potatoes to this puree for a flavor variation. On our current menu he uses it as a base for Wild Troll Caught King Salmon with seasonal vegetables, with white wine & tarragon veloute.

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